Slow Cooker Mongolian Beef
Slow Cooker Mongolian Beef tastes just like your favorite Chinese take out dish, but can be quickly whipped up at home any time!
It doesn’t have to take a ton of work to make a delicious meal for your family. I love slow cooker meals because they make those crazy weeknights so much easier and less stressful!
This slow cooker Mongolian beef is one of those easy recipes that takes only a little prep and comes out delicious every time. This crockpot meal tastes just like the one you order at your favorite Chinese restaurant, and is one of our favorite homemade takeout dishes!
I usually serve this crock pot Mongolian beef over steamed rice and with a side of vegetables. It goes great with broccoli, asparagus or mixed stir fry veggies. Add some easy air fryer egg rolls to make it into a full meal!
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Ingredients Needed for Slow Cooker Mongolian Beef
To make this Crockpot Mongolian Beef, you’ll need a few simple ingredients you can find at your local grocery store. You can also scroll to the end of this post for the full printable recipe card with all of the measurements you need.
- Flank steak
- Minced garlic
- Grated ginger
- Diced scallion or green onion
- Reduced sodium soy sauce
- Brown sugar
- Cornstarch
- Water
- Vegetable oil
- Sesame oil
- Sesame seeds
- Salt and black pepper
For this recipe I used flank steak. You can substitute skirt steak, hanger steak or thinly sliced sirloin steak instead.
I prefer using the low sodium soy sauce because it’s what we have on hand at home, and it also keeps the dish a bit healthier and not overly salty. However, you can substitute regular soy sauce instead.
How to Make Crockpot Mongolian Beef
In a small bowl, mix together the minced garlic, grated ginger, brown sugar, sesame oil, soy sauce and water and set aside.
Thinly cut the flank steak against the grain, and then dice.
Put the steak in a large bowl, and season with salt and pepper before coating with cornstarch. Mix until well combined.
At the bottom of the slow cooker, add the vegetable oil and then add the steak. Cover the steak with the soy sauce mixture, stirring gently as you mix it well.
Cover and cook on high in the slow cooker for 2.5 hours, or on low for 4-5 hours.
Give it a good stir when it’s finished cooking, and serve hot over rice, garnished with sesame seeds and scallions or green onions.
Slow Cooker Mongolian Beef
Slow Cooker Mongolian Beef tastes just like your favorite Chinese take out dish, but can be quickly whipped up at home any time!
Ingredients
- 1 lb. flank steak
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 scallion or green onion, thinly sliced
- ½ cup reduced salt soy sauce
- 1/3 cup brown sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium bowl, mix together the minced garlic, grated ginger, brown sugar, sesame oil, soy sauce and water and set aside.
- Thinly slice the flank steak against the grain, and then dice. Put the steak in a large bowl, and season with salt and pepper before coating with cornstarch. Mix until well combined.
- At the bottom of the slow cooker, add the vegetable oil and then add the steak. Cover the steak with the soy sauce mixture, stirring gently as you mix it well.
- Cover and cook in the slow cooker on high for 2.5 hours, or on low for 4-5 hours.
- Give it a good stir when it’s finished cooking, and serve hot over rice, garnished with sesame seeds and scallions or green onions.
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